For the cornbread, preheat oven to 400\u00b0F. Grease and line
hortbread Crust.
Preheat oven to 300 degrees F.
Cream
Preheat oven to 325 degrees F (165 degrees
Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf pans.
Mix pumpkin pie filling, sweet potato pie filling, water, and oil together in a bowl; add flour, baking soda, and baking powder. Stir well. Pour mixture into the prepared loaf pans.
Bake in the preheated oven until a knife inserted into each loaf comes out clean, about 1 hour.
Line pie tin with pastry.
Add sugar and eggs which are well beaten to sweet potato.
Mix well, add molasses, milk and spices. Pour into pie crust and bake at 350 degrees for 30 minutes until filling is solid. Remove from oven and allow to cool.
Serve with whipped cream if desired.
Preheat oven to 400\u00b0F. Cut each pastry
efrigerate, 1 hour to 2 days.
Place sweet potatoes into a
Place cubed and peeled sweet potato into steamer basket, then put
9-inch deep-dish pie plate; prick bottom with a
Preheat oven to 350 degrees. Lightly grease a 9-inch pie plate (not
Boil sweet potato whole in skin in a small pot until done, 40 to 50 minutes. Drain, cool sweet potato with cold water, and remove skin.
Break sweet potato apart in a large bowl. Mix in butter and beat well with an electric mixer. Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
Bake in preheated oven until knife inserted in center comes out clean, 45 to 55 minutes. Pie will puff up like a souffle, then sink down as it cools.
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add margarine, and mix well with mixer. Stir in splenda, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Prepare pie shells.
Preheat oven to 425 degrees.
Blend sweet potato until all the lumps are gone.
Beat eggs lightly in large bowl.
Stir in remaining ingredients in order given.
Pour into pie shell.
Bake for 15 minutes at 425F degrees.
Reduce temperature to 350 degrees and bake for 40-50 minutes.
Insert toothpick in center to test, should come out clean.
Cool on wire rack.
Preheat oven to 375 degrees.
Drain and mash sweet potato.
Mix all ingredients in a bowl.
Divide mixture into 3 pie shells. Careful not to over fill.
Bake at 375 degrees for approximately 60 minutes or until it no longer jiggles in the center.
Mix all ingredients together and pour into 2 pie shells and bake at 350\u00b0 for 25 to 30 minutes or until well done.
Preheat oven to 425 degrees.
Peel, pare
Process sweet potato meat in blender.
Combine, in the following order:
eggs, sweet potato meat, sugar, salt, cinnamon, ginger, cloves, nutmeg, allspice and undiluted evaporated milk. Pour into pie crusts.
Bake in preheated 425\u00b0 oven for 15 minutes. Reduce baking temperature to 350\u00b0; bake an additional 1 to 1 1/2 hours, or until sharp knife inserted near center comes out clean. Cool.
Garnish with whipped topping; sprinkle with ground nutmeg. Makes 2 (9-inch) pies.
Preheat oven to 350 degrees F (175 degrees C).
Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
Bake in preheated oven for 70 minutes, until set in center.
Run sweet potatoes through a sieve or mash with fork.
Add all the other ingredients to sweet potatoes and mix with mixer.
Pour into an unbaked, deep dish pie shell.
Bake at 350 degrees for 45 minutes or until set.
Preheat oven to 350 degrees F (175 degrees